We continue our acquaintance with offal dishes. The site already has recipes for preparing ventricles and liver, now we will prepare chicken hearts with potatoes. Gourmets appreciate this type of giblets for their soft structure and pleasant delicate taste.
Due to the beneficial substances included in their composition, the minimum content of fat and hard veins, they are classified as the first category of offal.
Nutritionists recommend including this type of giblets in the diet of people leading an active lifestyle, patients with heart disease, nervous system disease, pregnant women and children. Low calorie content (155 kcal per 100 g) makes this product useful for dietary nutrition and is suitable for those who are watching their weight.
But to get the maximum benefit, you need to use fresh product. Be sure to pay attention to appearance.
Fresh chicken hearts have a smooth, moist surface, an even burgundy color without spots or inclusions. Since this is a muscle, they should feel elastic to the touch.
Reasonable and tasty: chicken hearts with potatoes
Tender dishes with giblets bring a pleasant variety to everyday meals and may well become the main decoration of a holiday meal.
One has only to choose the appropriate herbs and spices for them, create a piquant sauce - and unpretentious offal will turn into a melt-in-the-mouth treat that can compete with the usual main courses. Chicken hearts with potatoes are a harmonious culinary duo that will gladly accept tender sour cream, onions and garlic, mushrooms and vegetables, and aromatic herbs into their company. Dishes based on hearts and potatoes are quite filling and at the same time delicate. They are inexpensive and quick to prepare. All you have to do is choose what you like best - a fried dish with an appetizing crust or a tender, stewed or oven-baked treat.
Basic option
We invite you to pay attention to one of the simplest dishes that can be made from bird giblets. It contains a minimum of ingredients, and the process itself does not take too much time and effort. To prepare such a dinner, you will need:
- Half a kilo of chicken hearts.
- 4 medium potatoes.
- Large onion.
- Salt, water and aromatic spices.
This recipe for chicken hearts and potatoes allows for the use of both fresh and frozen giblets. In the second case, the offal will first have to be kept on the refrigerator shelf so that it has time to thaw. After that, it is washed, placed in a thick-walled frying pan, filled with half a glass of water and sent to the stove. After about fifteen minutes, add finely chopped potatoes, salt and seasonings to the same bowl. All this is simmered on the lowest heat until all the ingredients are completely cooked. Shortly before the completion of heat treatment, add chopped onions to a common frying pan.
How to deliciously cook hearts with potatoes
No matter how you cook chicken hearts with potatoes, no matter what recipe you choose, you need to consider some points.
The heart is a fairly dense and somewhat harsh muscle tissue, so there are rules for heat treatment.
You can immediately fry in a frying pan only fresh, unfrozen foods.
Moreover, you should start frying at a low temperature, as if you were slightly extinguishing them, then you can increase the heat .
Thaw frozen chicken hearts at room temperature or in the refrigerator.
Cut off the vessels from thawed or fresh offal, you can cut off the fat or leave it - it’s at your discretion.
Cut into two parts, rinse thoroughly under running water, getting rid of blood clots. If you fry, be sure to dry it, otherwise an appetizing crust will not form.
Preparing chicken hearts, no matter what recipe you choose, is not enough - fried or stewed with potatoes, they will be tasty only if the potatoes are chosen correctly. For baking or frying, ripened, starchy tubers are usually used, but if you properly prepare the young ones before the main preparation, the dish will acquire a very special taste. Peel the young tubers and boil them for 5-7 minutes with dill stalks and a clove of garlic. The potatoes should not even begin to boil. Cool and cut into desired size pieces. Now it, together with the hearts, can be cooked in the oven with sauce or fried in a frying pan.
Stewed potatoes with hearts
Chicken hearts with potatoes are a tasty and satisfying dish for a home-cooked lunch or dinner. The recipe is quite easy to prepare and does not require expensive ingredients or a lot of time.
There are many ways to cook chicken hearts with potatoes - on the stove, in a slow cooker and in the oven. This option is the simplest - we will simmer it in a frying pan.
- Cuisine: Russian
- Type of dish: hot dish
- Cooking method: stewing
- Servings: 4
- 1 hour
Ingredients:
- chicken hearts - 400 g
- potatoes - 850 g
- onion - 150 g
- carrots – 160 g
- horseradish seasoning - 100 g
- green adjika - 1 tbsp.
- sunflower oil - 50 g
- water - 500 ml
- salt - to taste
- ground black pepper - to taste
- bay leaf - 2 pcs.
- greens - to taste.
Cooking method
Before stewing the chicken hearts and potatoes, we will fry the offal. Pour sunflower oil into a thick-bottomed saucepan or frying pan and heat well. Add chicken hearts. Stirring, fry over moderate heat until light golden brown. During the frying process, juice will be released, which should evaporate.
Peel the onion, cut into half rings or cubes. Grate the carrots on a coarse grater. Add both ingredients to the fried hearts. Stir and simmer over low heat for 7-10 minutes, stirring occasionally with a spatula.
Add homemade horseradish seasoning and green adjika to the fried mass. Instead of horseradish, you can use tomato paste or ketchup. And adjika contains a lot of spices, such as hops-suneli, garlic, hot pepper. If you don’t have adjika, add spices that suit your taste. Stir and heat over heat for 2-3 minutes.
Peel the potatoes, rinse under running water, and cut into arbitrary pieces. Add to skillet with remaining ingredients.
Immediately pour about 500 ml of hot water, add salt and pepper to taste, and add bay leaf. Stir, cover and simmer over low heat for 20-30 minutes until all ingredients are cooked. Periodically stir the potatoes stewed with chicken hearts and test for doneness.
Delicious appetizing chicken hearts with potatoes are ready. They can be consumed immediately after stewing. Before serving, sprinkle with chopped herbs.
Author: Svetlana Zakrevskaya
Recipe in the oven in a pot
Dishes cooked in the oven in clay and ceramic pots always look original.
In addition, any food prepared in this way is considered the most healthy .
Season chicken hearts in pots with potatoes with spices, add sour cream or cream, cheese, vegetables, and you will have the most delicate treat with excellent taste.
Hearts stewed in Korean style
Fans of exquisite oriental cuisine will love the Korean dish.
- 200 g of tomato juice or paste;
- one package of Korean carrot seasoning;
- 0.7 kg hearts;
- salt to taste.
- Rinse the hearts and remove the film from them.
- Send them to fry with vegetable oil until the color changes to slightly pale.
- Pour in tomato juice, salt and sprinkle with seasonings.
- Leave to simmer for about 20 minutes until done.
Tips and secrets
- As you can see, there are many options for how to deliciously cook chicken hearts with potatoes. And, of course, they will be tastier, more aromatic and more attractive if you season them with finely chopped fresh herbs and some suitable sauce, for example, Dijon mustard.
- Hearts, potatoes, mushrooms fried or stewed in butter are always tastier than those cooked in vegetable oil. But there is a danger - they can get burned. Try combining both types of oil. First, slightly heat the vegetable oil (preferably olive oil), then add a block of butter and melt it. The crust of the products will be golden brown, and their taste will have nutty notes.
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Ingredients
- 5 medium potatoes
- 400 g chicken hearts
- 1 onion
- 1 carrot
- 1 tomato
- 1/3 red hot pepper
- a small bunch of dill and parsley
- salt, pepper, spices to taste
Homemade recipe
- Heat 2-3 tbsp in a thick-walled saucepan. vegetable oil, pour chicken hearts into a colander and rinse well under running cool water. Dry the washed hearts with a paper towel and add to the heated oil.
- Fry them for about 1 minute over high heat, stirring with a spatula as often as possible. Then pour about 125 ml of boiling water into the hearts and bring to a boil. Simmer over low heat for about 3-4 minutes.
- Meanwhile, peel and cut the carrots into very small cubes, peel the onion and cut into small pieces. Wash the red hot pepper, cut about 1/3 into thin half rings.
- Add carrots, onions and red peppers to the hearts one by one, stirring the contents of the pan/pot after each time. Fry everything for about 3-5 minutes over medium heat, stirring occasionally.
- Peel the potatoes and cut into medium-sized cubes. Add potatoes to the pan, stir and pour in about 250 ml of boiling water. Salt, pepper, add spices to taste and mix.
- Simmer the potatoes with chicken hearts for 35 minutes at a low simmer under the lid. It is advisable not to remove the lid or stir the entire time of extinguishing. Wash and chop the greens, add to the finished dish, remove from heat.
- Leave the stewed hearts with potatoes covered for half an hour. Then place the finished dish on plates and serve. Bon appetit!
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The ideal combination for excellent results: hearts and buckwheat
You will get a complete second course if you cook buckwheat with hearts. But be sure to pre-fry the offal and steam the buckwheat. It will taste better this way!
Ingredients:
- chicken hearts - 400 grams;
- buckwheat - one glass;
- cheese - 150 g;
- sour cream - 4 table. spoons;
- onion - 1 piece;
- garlic - 2 cloves;
- carrots – 1 piece;
- salt;
- olive oil (or sunflower) - from 3 to 4 tablespoons. spoon;
- ground hot pepper - 2 pinches.
Preparation:
- Rinse offal. Remove fat, vessels and films from the hearts.
- Cut each heart into two halves.
- Peel the onion. Chop it finely with a knife.
- Peel the carrots. Grate on a coarse grater.
- Heat vegetable oil in a frying pan. Fry the onion and carrots on it until golden brown.
- Add chicken hearts to the same pan. Simmer them until they turn a uniform brownish color.
- Add salt.
- Season with pepper.
- Place a layer of hearts with vegetables in ceramic pots.
- Sort out the buckwheat. Rinse it and let the water drain.
- Pour the cereal into a hot dry frying pan and fry for 3 minutes. Add 1/2 cup of water. Boil the buckwheat for another 4 minutes.
- Place the prepared buckwheat in pots.
- Add enough water (or broth) to them so that it is only a couple of millimeters higher than the buckwheat.
- Add sour cream.
- Chop the garlic. Also put it in pots.
- Make a top with grated cheese.
- Cover the ceramic containers and place in the oven.
- Keep them there at 200° for about 35 minutes.
- Turn off the oven, but do not remove the pots. Let the dish cook for another quarter of an hour.
Chicken hearts with potatoes - 6 step-by-step recipes
We continue our acquaintance with offal dishes. The site already has recipes for preparing ventricles and liver, now we will prepare chicken hearts with potatoes. Gourmets appreciate this type of giblets for their soft structure and pleasant delicate taste.
Due to the beneficial substances included in their composition, the minimum content of fat and hard veins, they are classified as the first category of offal.
Nutritionists recommend including this type of giblets in the diet of people leading an active lifestyle, patients with heart disease, nervous system disease, pregnant women and children. Low calorie content (155 kcal per 100 g) makes this product useful for dietary nutrition and is suitable for those who are watching their weight.
But to get the maximum benefit, you need to use fresh product. Be sure to pay attention to appearance.
Fresh chicken hearts have a smooth, moist surface, an even burgundy color without spots or inclusions. Since this is a muscle, they should feel elastic to the touch.
Garlic Roasted Potatoes Recipe | Ina Garten
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Chicken hearts with potatoes in the oven
In this recipe, everything is very harmoniously combined with each other - the main ingredients are complemented by cream and cheese. The dish turns out very tasty, it can be safely served even on a festive table.
Ingredients:
- potatoes - 8-10 pcs.
- chicken hearts - 600 gr.
- onion - 1 pc.
- champagne - 1 tbsp. (white wine or water)
- vegetable oil for frying
Sauce:
- cream 10% - 400 gr.
- mustard - 2 tsp.
- salt, oregano, pepper, paprika
Step-by-step description of the recipe:
- Peel the onion, cut into quarter rings, fry in vegetable oil until golden brown, remove from heat, and transfer to a plate.
- Wash the hearts under running water and place on a paper towel for a few minutes to remove excess moisture. Cut them into rings. Pour vegetable oil into a frying pan, heat it, add the chopped giblets and start frying them over medium heat.
- While they are roasting, prepare the sauce. Pour the cream into a bowl, add salt, pepper, oregano, paprika, mustard, mix it all with a whisk.
- Salt the fried hearts, pour in champagne, add fried onions, stir, cover and simmer for 7 minutes. If you don't have champagne, you can add white wine or plain water.
- Wash, peel, cut the potatoes into 4 parts, and then cut into thin slices. Place the chopped root vegetable in a baking dish, salt it, then add the giblets and onions, pour in the sauce, mix everything well.
- Cover the pan with foil and place in the oven. Bake at 200 degrees for 40-50 minutes. Then remove the foil and cover with grated cheese.
- Place back in the oven and bake at the same temperature for about 10 minutes. The readiness of the dish can be determined by the appetizing golden cheese crust.
By purchasing refrigerated rather than frozen products, it is easier to check their freshness. But it is important to know that chilled chicken hearts can be stored for 48 hours from the date of production.
Cooking steps
Wash the chicken hearts, dry them a little and place in a baking dish greased with vegetable oil. Sprinkle the hearts with chicken spices. Peel onions, garlic and potatoes.
Place potatoes, cut into small cubes, and onions, cut into thin half rings, on top of the hearts, add salt and pepper.
Prepare the filling: mix sour cream with water, add salt, mayonnaise and chopped garlic, stir.
Add grated cheese and paprika to the resulting filling.
Mix the filling thoroughly again.
Add filling to hearts with potatoes.
Cover the pan with potatoes and chicken hearts with foil and place in an oven preheated to 200 degrees for 20 minutes. Next, reduce the temperature to 180 degrees and cook the dish under foil for another 40 minutes. Then remove the foil, mix everything and bake the potatoes with hearts at the same temperature for another 10-15 minutes.
Chicken hearts cooked with potatoes in the oven are a very tasty and satisfying dish, served hot.
Bon appetit!
Step-by-step recipe for chicken hearts with potatoes in a slow cooker
Nowadays, the multicooker has become an indispensable assistant and “friend” in the kitchen for many housewives. It is very convenient to use, and it also saves time. You just need to put the necessary ingredients in a bowl, set the time and, minding your own business, wait for the dish to be ready. Food cooked in a slow cooker is just as tasty as food cooked on the stove or in the oven.
Required Products:
- potatoes – 1 kg.
- chicken hearts – 500 gr.
- onions – 1 pc. medium size
- carrots – 1 pc. large size
- dried dill or parsley (both are possible) - to taste
- salt to taste
- water
- sunflower or olive oil
How to cook:
- Rinse the chicken hearts well with cold water, trim the vessels, remove blood clots, if any.
- Pour a little sunflower oil into the bottom of the multicooker bowl and place the prepared offal there. Add the diced onion, then add the carrots, grated or cut into strips.
- Set the “baking” mode and set the timer for exactly 25 minutes. While the hearts are stewing, you need to peel the potatoes. Cut it into medium cubes.
- When the multicooker beeps, open the lid and stir the contents of the bowl. Place the prepared root vegetable. After this, sprinkle with parsley and dill, salt, and add water. In our case, water was added to the middle of the potatoes and the finished dish will turn out without broth. If you want it to work with broth, you need to add more water.
- Close the multicooker lid, then press the “baking” button on the display and set the time to 50 minutes. This time will be just enough.
- When the dish is ready, open the multicooker lid and stir in the aromatic potatoes and hearts.
You can serve it on the table and delight your loved ones with a delicious, mouth-watering dish. Despite the ease and simplicity of preparation, it turns out very tasty!
If you use frozen products, do not use a microwave or warm water to defrost. It is better to defrost naturally if you want to get a healthy and tasty dish.
How to choose
The heart is a muscle, so fresh offal will be elastic when touched. It is best to purchase chilled hearts, as it is impossible to check the freshness of frozen ones. Also, such products lose some of their taste when frozen. If the hearts are really good, they will be burgundy and will not have any stains or plaque. The surface should be smooth and damp. It may contain a variety of films, which can be easily removed at home.
If you still have to purchase frozen hearts, it is better to defrost them in the refrigerator for several hours. They should be on the bottom shelf. Do not try to defrost the product using warm water or a microwave oven.
Stewed hearts with potatoes in a frying pan
Not everyone has a multicooker at home, but even without it you can quickly and tasty feed your household. This recipe is just from this series, the ingredients are available, the cooking method is simple, even those who do not have great culinary skills can cope with such a dish.
Ingredients:
- chicken hearts - 500 gr.
- potatoes - 600 gr.
- onion – 1 pc.
- water – 1 tbsp.
- sour cream – 2 tbsp. l.
- salt, ground black pepper, suneli hops, fresh herbs
Recipe:
- Prepare the offal by trimming the vessels. The fat can be removed, but you can also leave it in; it will not spoil the taste of the dish. Wash the hearts, cut them lengthwise, remove blood clots, if any. Dry by placing on a paper towel.
- Peel the onions, cut into cubes, fry in vegetable oil until soft, add the giblets and fry together for 5 minutes.
- Then add diced potatoes, add sour cream, salt, spices, pour in water, mix well, cover with a lid.
- Place on the stove and simmer covered for 30–35 minutes. During cooking, remove the lid a couple of times and stir the dish. 2 minutes before readiness, add finely chopped greens.
Sometimes it happens that raw hearts have a greenish color when exposed to light. But do not rush to classify them as a spoiled product. This happens if bile accidentally spreads while processing a chicken carcass. To prevent the dish from becoming bitter, soak the offal in water for 30 minutes, adding a little vinegar or lemon juice, then rinse under running water and you are ready to cook.
Preliminary preparation
In order for chicken hearts to retain their taste and delicate texture, it is important to properly prepare for boiling or frying:
- Defrost naturally;
- Cut lengthwise and wash under running cool water;
- Soak for at least an hour in cold water if the recipe calls for maintaining the integrity of the product. Then the hearts are additionally washed under the tap - be sure to squeeze them with your fingers to remove lumps of blood;
- Cut off the veins and fat, as in the photo.
Most chicken heart recipes do not include the marinating step. It is believed that contact of offal with seasonings should be minimal and occur directly during cooking. The list of recommended additives is very short: salt, pepper, garlic, fresh herbs, tomato paste, onions.
Chicken hearts in pots with vegetables
Dishes cooked in pots are reminiscent of the food that our ancestors cooked in a Russian oven. Ceramics is a natural material that allows you to maintain the desired temperature inside the cookware. The products simmer under the lid in their own juice, which makes the dish healthy, aromatic, and rich in taste.
Chicken hearts can also be cooked in pots. In addition to potatoes, we will also add onions, carrots and bell peppers. This will make the dish juicy and tasty.
Ingredients for 4 pots:
- chicken hearts – 500 gr.
- potatoes – 4 pcs.
- carrots – 1 pc.
- bell pepper – 1 pc.
- onions – 1 pc.
- sour cream – 4 tbsp. l.
- vegetable oil
- salt, pepper to taste
- water
How to do:
- Prepare all the products by placing them in different dishes. Wash the hearts; they can be cut in half or left whole. Cut vegetables - potatoes into medium-sized pieces, carrots into cubes, onions into small cubes, bell peppers into small strips.
- Grease the inner surface of the pots with vegetable oil. Lay out the prepared products in layers, sprinkling each layer with salt - some potatoes and carrots, hearts (they still need to be peppered), onions, bell peppers, remaining root vegetables. Place a tablespoon of sour cream on top and add water to half the pot.
- Cover with a lid and place in a cold oven to prevent the pots from bursting from the heat. Bake at 180 degrees for 40 minutes. You can serve the dish in pots or place it on a plate, garnished with herbs.
Calorie content of foods possible in the dish
- Onion – 41 kcal/100g
- Jacket potatoes – 74 kcal/100g
- Fried potatoes – 192 kcal/100g
- Ripe potatoes – 80 kcal/100g
- Boiled potatoes – 82 kcal/100g
- Baked potatoes – 70 kcal/100g
- Mashed potatoes – 380 kcal/100g
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content – 210 kcal/100g
- Sour cream 25% fat content – 284 kcal/100g
- Sour cream 30% fat content – 340 kcal/100g
- Mayonnaise “Provencal” – 627 kcal/100g
- Light mayonnaise – 260 kcal/100g
- Mayonnaise Provencal – 624 kcal/100g
- Salad mayonnaise 50% fat content – 502 kcal/100g
- Table mayonnaise – 627 kcal/100g
- Salt – 0 kcal/100g
- Water – 0 kcal/100g
- Pepper – 26 kcal/100g
- Chicken heart – 159 kcal/100g
Calorie content of foods: Chicken hearts, Potatoes, Onions, Sour cream, Mayonnaise, Water, Salt, Pepper
Recipe for delicious chicken hearts with potatoes, beans and mushrooms
The dish is rich in composition, because in addition to the main components, mushrooms and beans are added. A rather spicy and piquant marinade is also prepared for the hearts, but the spiciness can be adjusted to your taste. For example, instead of spicy adjika, put ketchup, replace red hot pepper with other spices.
Required Products:
- new potatoes - 6 pcs. medium size
- hearts - 500-600 gr.
- onions - 2 pcs. medium size
- champignons - 150-200 gr.
- bell pepper - 1 pc.
- canned beans - 1 can
- garlic - 6 cloves
- Teriyaki sauce - 1 tbsp. l.
- ginger
- salt
Marinade:
- spicy adjika - 1 tbsp. l.
- mustard - 1 tbsp. l.
- soy sauce - 2 tbsp. l.
- ground red pepper, salt to taste
Cooking method:
- Cut the chicken hearts in half, remove excess blood vessels and blood clots, and rinse them under running water. Place in a bowl, add all the ingredients for the marinade, mix and refrigerate for 1 hour.
- Meanwhile, prepare the remaining ingredients. Wash the young potatoes well and cut into rings without peeling them, but if you don’t like them with skin, you can peel them. Wash the champignons, cut into slices, cut the onion into half rings, and cut the bell pepper into large pieces.
- Pour a little vegetable oil into the frying pan, put the hearts, and place on the stove for frying. When the marinade has evaporated, add garlic cloves, lightly crushed with a knife, and ginger to the giblets. Since ginger is only needed for flavor, it needs to be cut into large pieces so that it can be easily removed from the finished dish. Fry a little and add canned beans, stir, keep on fire for 3 minutes. In total, the hearts should cook for about 15 minutes.
- In another frying pan, fry the onion until soft, then add the champignons to it, add salt and pepper. The mushrooms will give juice as soon as it evaporates and they begin to brown, add the bell pepper, stir and keep on the fire for a while.
- In a third frying pan, fry the potatoes in vegetable oil until tender. You don’t need to salt and pepper it right away, but towards the end of cooking.
- When all the components of the dish are ready, place fried potatoes on a plate, mushrooms on top, then hearts and beans and you can try.
I am sure that housewives will find use for the proposed recipes for chicken hearts with potatoes. These dishes are easy to prepare, they are tasty, healthy and will add new colors to your diet.
Heart pilaf is an easy way to cook fluffy rice
You can make an incredibly tasty and healthy dinner from the hearts if you add rice to them. In pots, such pilaf always turns out crumbly and incredibly aromatic, and the dish smells deliciously of chicken.
Ingredients:
- hearts - 0.4 kg;
- onions - 2 onions;
- carrots - 1 medium size;
- steamed rice - 1 cup;
- salt;
- water - 600 ml;
- vegetable oil;
- seasonings;
- pepper;
- tomato paste - 100 g.
Preparation:
- Wash the chicken by-products (it is better to do this under running water). Remove everything unnecessary from them. Add some salt. Add pepper.
- Fry them in oil until golden brown.
- Chop the onion.
- Grate the peeled carrots.
- Add chopped onions and grated carrots to the hearts and continue frying them.
- Rinse the rice in five waters until clear water flows.
- Fill the pots with rice about a centimeter from the bottom - about 50 g (one glass is enough for four standard-sized containers).
- For the sauce, combine tomato paste and water in a separate bowl. Place the garlic that has been passed through a press. Don't forget the salt and pepper!
- Place the fried hearts in pots and place them on top of the rice.
- Pour tomato sauce over everything (it should not reach the edge of the pots at least a couple of centimeters).
- It's time to turn on the oven. It should heat up to 200°.
- When the temperature indicator goes out, place the pots inside the oven, covering them with lids.
- Your “hearty” pilaf will be ready in half an hour.
Option with tomatoes
The recipe below for stewed chicken hearts with potatoes and vegetables will certainly interest those who love to eat delicious food. The dish prepared using it has a pleasant aroma and extraordinary juiciness. To make a dinner like this you will need:
- 750 grams of chicken hearts.
- Large onion.
- 800 grams of potatoes.
- Medium carrot.
- 300 grams of tomatoes.
- A teaspoon of sugar.
- A couple of cloves of garlic.
- 1.5 teaspoons of meat seasoning.
- Vegetable and butter.
This recipe for chicken hearts with potatoes is extremely simple. Therefore, any beginner can easily handle its playback. The washed bird giblets are poured with cold water and left for at least half an hour. Then they are rinsed under the tap, dried and fried in an oiled frying pan. As soon as they lighten, add a little water to them and simmer under the lid for fifteen minutes. After this, they are served with a pre-prepared sauce consisting of fried onions, carrots, grated tomatoes and sugar. Sliced potatoes, salt and seasonings are also placed there. All this is simmered over low heat for forty minutes. Shortly before the process is completed, crushed garlic and a tablespoon of butter are added to a common bowl.
Option with sour cream
This recipe for chicken hearts with potatoes will surely appeal to lovers of simple and satisfying food. A dish prepared using it is not only surprisingly tasty, but also quite nutritious. To make a lunch like this, you will need:
- A kilo of chicken hearts.
- 10 potatoes.
- ¼ young zucchini.
- Large onion.
- 3 cloves of garlic.
- Carrot.
- 100 grams of sour cream.
- Salt and vegetable oil.
This recipe for chicken hearts with potatoes in sour cream involves pre-frying the giblets. First they are washed, dried and only then sent to an oiled frying pan. After twenty minutes, add grated carrots, chopped onions and chopped garlic. After a quarter of an hour, sour cream, potatoes and zucchini are placed in a common bowl. All this is salted, poured with a small amount of water and simmered under the lid until all the ingredients are completely cooked.
